13 comments:

I wonder if you could avoid the little hats if you do them the way I do. I learned it from Husband, who learned it from Jacques Pepin.Get the water boiling first, then put in the pierced eggs. Turn the heat down and cover them and simmer them for fifteen minutes.Drain them, rattle them around in the pan so the shells crack, then dump them into a bowl of ice water.Roll them between your hands and the shells slip right off.

For any years now, j and I have had an egg cooker..this gadget, one of our favorites, will automatically cook from 1-6 eggs in different ways...hard boiled or poached, each with different degrees of firmness...wow....all automatically....? Spoiled? You bet, and we LOVE it!!!!!

I have never had fresh eggs, always having to use store eggs. My success with hard boiled egg peeling is a gamble - I've never heard of piercing them, so I just toss the eggs in the water, bring it to a boil, then take the pot off the heat and let it sit for 20 min. (what a span of time we have here!) I do roll them around on the counter and sometimes the shell slips off, other times I have chunks. I'm going to have to try one of these methods!!!

Store eggs are rarely that fresh but I always put salt in the water with the eggs and bring the whole deal to a boil with a lid, let them set 20 minutes and then open the lid and they are perfectly hard, rarely does an egg break or send any white out. I will give this a try to see if that also keeps all the white inside with the pinhole

Good solution since your problem is that your eggs are fresh and wonderful.

Doubt it would make a difference, but I learned to bring the salted water with the raw eggs in it to a boil and then turn off the heat and let sit for about thirty minutes.Works well on run of the mill store eggs.